Step 1

Line a 9×13-inch baking dish with parchment paper, leaving extra paper hanging over the edges for easy removal later.

Step 2

In a medium bowl, whisk together the instant chocolate pudding mix and whole milk until thick and smooth. Fold in 1/2 cup of Cool Whip until well combined. Spread evenly in the baking dish.

Step 3

In a separate bowl, beat cream cheese and marshmallow crème until smooth. Fold in the remaining 2 cups of Cool Whip and a pinch of salt.

Step 4

Spread the marshmallow mixture over the chocolate pudding layer.

Step 5

Top with the remaining graham cracker halves.

Step 6

Cover with foil and freeze for at least 6 hours or until firm.

Step 7

Use the parchment paper to lift the dessert out of the dish. Cut into 12 squares and serve chilled.